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Potato Carpaccio with Goat’s Cheese
Mousse and Truffled Gruyère Dressing
Serves: 6
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INGREDIENTS:
Potato Carpaccio
2 large red potatoes
2 large potatoes
Maldon salt, to garnish
METHOD:
Cut the potatoes thinly using a mandoline slicer and boil
for 3 minutes
Refresh in ice water and pat dry each individual potato slice
INGREDIENTS:
Goat’s Cheese Mousse
100g goat’s cheese
30ml milk
125ml cream
salt and pepper, to taste
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METHOD:
Mix the goat’s cheese and milk together until smooth
Whisk the cream until thick and then fold into the goat’s
cheese mixture. Add seasoning
INGREDIENTS:
Truffled Gruyère Dressing
50ml canola oil
15ml white wine vinegar
10ml Gruyère cheese, finely grated
5g black truffle, chopped
salt and pepper, to taste
METHOD:
Combine the canola oil, vinegar and Gruyère cheese in
a mixing bowl
Whisk together until it forms an emulsion
Add the chopped truffle and season to taste
INGREDIENTS:
Grilled Artichoke Hearts
12 artichoke hearts
oil for grilling
17 snacks, starters & sides